Aunt Kathleens Spaghetti And Meat Sauce Recipes

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KAY'S SPAGHETTI AND LASAGNA SAUCE



Kay's Spaghetti and Lasagna Sauce image

This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.

Provided by SHERIMA1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 8

Number Of Ingredients 10

1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.4 g, Fiber 3.8 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 8.8 g

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

MEAT SAUCE AND SPAGHETTI



Meat Sauce and Spaghetti image

Provided by Alton Brown

Categories     main-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1-ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

Steps:

  • For the meat sauce:
  • Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
  • Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
  • Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
  • Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
  • Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
  • For the pasta:
  • Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
  • Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

AUNT KATHLEEN'S CARAMELS



Aunt Kathleen's Caramels image

This recipe is a very old one, and a treasured memory of my Great Aunt Kathleen. They are SO GOOD! Store them in a tupperware container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... GUARANTEED :)

Provided by Lindas Busy Kitchen

Categories     Candy

Time 35m

Yield 1 lg. batch

Number Of Ingredients 7

1/2 lb margarine or 1/2 lb butter, 2 sticks
1 cup sugar
1 cup brown sugar, firmly packed
1 cup white Karo
1 cup condensed milk
1 cup walnuts, chopped (or more)
1 teaspoon vanilla

Steps:

  • Put butter, sugar, brown sugar, and Karo into pan. Cook over medium heat, stirring occasionally until it starts to boil.
  • After it starts to boil, turn down to med-low heat, and let boil for 10 minutes, stirring constantly so it doesn't stick or burn on the bottom of the pan.
  • Remove from heat, and add condensed milk. Stir well.
  • Put back on stove, and bring the temperature to the hard ball stage (250 degrees on your candy thermometer), (about another 10 minutes). (The brown sugar addition adds moisture to the molasses, so this is why the recipe needs to reach the hard ball stage instead of the firm ball stage, that most caramel recipes require).
  • Remove from stove, and add nuts and vanilla. Mix well.
  • Pour into a buttered pan (I use a 9x13" cake pan).
  • Cool completely, and then cut with a sharp knife.
  • Cut wax paper into 2x2" squares.
  • Wrap each caramel in wax paper and twist ends.
  • Refrigerate in a plastic container.

Nutrition Facts : Calories 5966.7, Fat 286.3, SaturatedFat 61.9, Cholesterol 104, Sodium 2807, Carbohydrate 862.7, Fiber 7.8, Sugar 674.4, Protein 44.3

SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)



Spaghetti Sauce With Meat (Canning Recipe) image

This is very good, and it was a great way to use those garden tomatoes for later. I used a combination of beef and turkey, but I would have used all 3 if it was handy. Good garden flavor with garden tomatoes and bell peppers. Recipe courtesy of Ball Complete Book of Home Preserving. Serving size is estimated.

Provided by AmyZoe

Categories     Spaghetti

Time 2h10m

Yield 5 quart jars, 30 serving(s)

Number Of Ingredients 11

30 lbs tomatoes
2 1/2 lbs ground beef or 2 1/2 lbs ground sausage
5 garlic cloves, minced
1 cup chopped onion
1 cup chopped seeded green bell peppers or 1 cup celery
1 lb mushroom, sliced
4 tablespoons chopped fresh parsley
1/4 cup lightly packed brown sugar
2 tablespoons dried oregano
4 teaspoons salt
2 teaspoons fresh ground black pepper

Steps:

  • Wash tomatoes, removing stems and any bruised or discolored portions.
  • Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
  • Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
  • While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
  • When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
  • Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
  • Prepare weighted-gauge pressure canner, jars, and lids.
  • In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
  • Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
  • In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
  • Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
  • Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
  • Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.

Nutrition Facts : Calories 178.3, Fat 6.7, SaturatedFat 2.4, Cholesterol 25.7, Sodium 359.8, Carbohydrate 21.1, Fiber 5.9, Sugar 14.4, Protein 11.7

AUNT VI'S SPAGHETTI SAUCE



Aunt Vi's Spaghetti Sauce image

I've had friends make this recipe without the bacon and it just isn't the same. If you'd like to cut fat, use turkey bacon and decrease the oil and butter the onion is sauteed in. Adjust the amount of tomatoes/puree depending on how thick you like your sauce. May use Italian sausage instead of ground beef, but you may need to adjust herb quantities.

Provided by mommaj

Categories     Sauces

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
1/2 cup butter
1 cup onion, diced
1 lb ground beef
4 slices bacon, diced
2 minced garlic cloves
1/2 tablespoon salt
1/2 teaspoon fresh ground pepper
2 ounces red wine
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sweet basil
1/2 teaspoon fennel
1/2 teaspoon oregano
3 tablespoons chopped fresh parsley
1 cup tomatoes
1 cup tomato puree
2 tablespoons tomato paste
1/2 cup carrot, finely diced
1/2 cup celery, finely diced

Steps:

  • Saute onion in oil and butter.
  • Add ground beef and bacon and brown, add garlic and sprinkle with salt and pepper to taste.
  • Add wine and season with red pepper, basil, fennel, oregano and chopped parsley.
  • Add tomatoes, puree, paste, carrots and celery.
  • Simmer at least 30 minutes.

Nutrition Facts : Calories 375.1, Fat 32.1, SaturatedFat 13.3, Cholesterol 76.8, Sodium 703.1, Carbohydrate 8.1, Fiber 1.7, Sugar 4, Protein 13.3

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